2 tablespoons butter
2 tablespoons olive oil
4 cups chopped yellow onions
1 tablespoons curry powder
5 pounds butternut squash
1 1/2 pounds apples
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock or water
1/2 cup apple cider
Heat the butter and olive oil; add onions & curry powder in a large stockpot over low heat for 15 to 20 minutes, stir occasionally.
Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.
Add the squash, salt, pepper, and 3 cups of stock/water to the pot. Bring to a boil, cover, and cook at a simmer for 20 minutes, Add the apples and cook for another 20 minutes, until the squash and apples are very soft. Puree the soup using a standard or immersion blender or a food processor.
Pour the soup back into the pot (unless using an immersion blender). Add the apple cider and enough stock/water to make the soup the consistency you like. Check the salt and pepper and serve hot topped with slivered almonds and small diced apples.